Step by step

1. Place can of unsweetened coconut cream or coconut milk in the refrigerator to chill overnight.

2. Cut lemon in half and squeeze juice into a bowl. Add the pinch of saffron and let it dissolve for 15 minutes. Add vanilla, sweetened condensed coconut milk and salt. Mix well and strain through a fine mesh strainer. Chill in refrigerator.

3. Peel and cut mangoes into chunks. Attach Food Grinder to Stand Mixer. Using the smallest grinding plate and ½ speed, push mango chunks through Food Grinder into a separate bowl. Remove attachment from Stand Mixer.

4. Chill mixer bowl and Whip in freezer for 15 minutes, then attach to Stand Mixer.

5. Remove can of coconut cream or coconut milk from refrigerator. Scoop the hard creamy solids from the top of the can into the mixer bowl, discarding any leftover coconut water. Add powdered sugar and whip on speed 10 until soft peaks form.

6. Remove saffron cream from refrigerator and scrape off two spoonfuls of foam from the top. This foam is a natural reaction as lemon juice thickens the condensed milk.

7. Add mango pulp to saffron cream and stir until mixed thoroughly.

8. Attach Double Flex Edge Beater to Stand Mixer. Using ½ speed, add ⅓ of the mango saffron cream at a time and fold it into the coconut whipped cream, about 2 minutes or until well incorporated. It is normal for the whipped cream to lose some air.

9. Pour or scoop popsicle mixture evenly into molds and freeze for at least 8 hours.